Blackened Swordfish Recipe

Pat dry and marinate

Pat the swordfish steaks dry with paper towels. In a shallow dish or tray, combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp kosher salt and 1 tsp black pepper. Brush or rub the mixture evenly over both sides of each steak. Let rest at room temperature for 10-15 minutes (do not exceed 30 minutes).

Make the spice blend by combining 2 tbs paprika, 1 tsp salt, 1 tsp coarsely ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper, 1 tsp ground cumin and 1 tsp brown sugar (optional). Mix thoroughly in a small bowl. Taste a pinch on a spoon (optional) to check heat and balance and adjust cayenne or brown sugar as desired.

Generously coat both sides of each marinated swordfish steak with the blackening spice, pressing the rub into the flesh so it adheres. Shake off any excess but keep a thick layer of spice on each side.

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until very hot (2-4 minutes). If cooking outdoors, prepare a hot grill and use a cast-iron griddle if possible. The pan should be smoking lightly when ready.

Add 1 tbs olive oil to the pan and swirl to coat. Carefully place the spice-coated swordfish steaks in the pan, laying them away from you to avoid splatter. Do not overcrowd; cook in batches if necessary.

Cook the steaks without moving them for 2–3 minutes, until a dark crust forms and they release easily. Flip and reduce heat to medium; add 1 tbs unsalted butter to the pan and spoon the melted butter over the top of the steaks as they finish cooking. Cook the second side 2–3 minutes more, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to 135°F (57°C) for medium. Total cook time will be about 4–6 minutes depending on thickness (about 1-inch thick).

Remove the steaks to a warm plate and rest for 3–4 minutes. While resting, melt the remaining 1 tbs butter in the hot pan briefly and spoon over the steaks for extra gloss if desired.

Garnish each steak with a squeeze of lemon, a sprinkle of chopped fresh parsley, and serve with additional lemon wedges on the side.